Ramen Taco Bowls Recipes

Steps:

• In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles (discard seasoning packet or save for another use). Cook and stir until noodles are tender, 3-5 minutes. , Spoon into serving bowls; sprinkle with cheese and, if desired, tortilla chips.

Steps:

• In a medium saucepot, combine the Three's Traditional Ramen Broth and Chicken Soy Sauce, and bring to a boil.
• Meanwhile, bring a large pot of salted water to a rolling boil. Drop the kale in for a few seconds to wilt, then remove with a slotted spoon and set aside. Drop the noodles into the boiling water and cook until they float, 2 to 3 minutes. Drain in a colander and set aside.
• Set out four large noodle bowls and divide the chicken fat between the bowls. Pour the hot seasoned broth in the bowls and then add the noodles. Working counter clockwise from 12 o'clock, garnish each bowl in equal sections with the kale, followed by the corn, Pickled Kimchee Shiitake Mushrooms, green onions, three slices of Braised Pork Belly, half of a 6-Minute Marinated Egg and 2 pieces of nori. The colors of the toppings should look evenly distributed and beautiful.
• Preheat the oven to 400 degrees F. Place the pork knuckle bones in one roasting pan and the chicken backbones in a second roasting pan. Brush the miso paste over the pork knuckles. Transfer both pans to the oven and roast until the bones are dark golden brown, about 45 minutes.
• Carefully drain off the chicken fat and reserve the fat for the ramen bowl. Set aside one-third of the chicken backbones for the Chicken Soy Sauce.
• In a large stockpot, place the remaining backbones and the pork knuckles plus any drippings from the pan. Deglaze the roasting pans with the mirin and sake, and pour into the stockpot. Add the mushrooms, peppercorns, green onion whites, garlic, carrots, celery, ginger, kombu, white onions and radish. Add cold water to cover. Bring to a boil, then reduce the heat and cook at a low simmer for 12 hours. Remove the mushrooms and reserve for the Pickled Kimchee Shiitake Mushrooms. Strain the stock.
• Place the roasted backbones and soy sauce in a medium saucepot and bring to a boil over high heat. Reduce to low and simmer for 45 minutes.
• Place the mushrooms in a small bowl and add the vinegar, kimchee sauce and sugar. Stir to combine and marinate covered overnight.
• Preheat the oven to 225 degrees F. Spray a shallow roasting pan with vegetable oil and place the pork belly in the pan. In a small bowl, whisk together the teriyaki sauce, mirin, sake, sesame oil and sambal, and pour over the pork belly. Sprinkle the garlic, ginger and onion on top. Cover the roasting pan tightly with foil and roast until the pork is fork tender and pulls apart easily, about 6 hours.
• Carefully pour off and reserve the pork belly drippings for the 6-Minute Marinated Egg. Place a clean piece of parchment paper over the pork belly, followed by a clean roasting pan and a weight to press down the pork -- a couple of cans will do fine. Refrigerate until chilled. Slice into 3-by-1/4-inch pieces.
• Bring a small pot of water to a rolling boil. Gently lower the eggs into the pot and cook for 6 minutes. Immediately plunge eggs into a large bowl of ice water and chill thoroughly. Carefully peel the eggs and place in a shallow bowl. Pour the reserved pork belly drippings over the eggs and marinate overnight. If the eggs float, use a small plate to keep them submerged.

Steps:

• Cook hamburger and onion until meat is no longer pink; drain off fat.
• Stir in tomatoes, taco seasoning and water.
• Bring to a boil.
• Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender.
• Spoon into bowls and sprinkle with cheese and tortilla chips. Serve with sour cream and salsa for additional garnish.

Steps:

• Combine water, garlic, ginger, and onion in a large stock pot and bring broth base to a simmer. Reduce heat to maintain an easy simmer for 40 minutes.
• While broth simmers, fill a saucepan with water. Bring to a boil and reduce heat to a simmer. Lower eggs into the water 1 at a time. Cook 7 minutes for barely set yolks. Remove eggs from hot water, run under cold water until cool, and peel. Halve eggs lengthwise, place on a plate, and season with salt and pepper.
• Fill a large pot with water and bring to a boil in preparation for cooking noodles. Reduce heat to a simmer.
• Use a slotted spoon or long-handled strainer to remove garlic, ginger, and onion from the broth in the stock pot after it has simmered 40 minutes. Discard vegetables. Add soy sauce, sake, chile sauce, sesame oil, sugar, and salt and stir well. Cover stock pot loosely and simmer 10 to 20 minutes more.
• Return simmering water to a boil. Add noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 3 minutes. Drain and divide noodles between 4 large bowls.
• Add shrimp and scallops to the simmering broth. Cook until opaque, 3 to 5 minutes.
• Ladle finished broth into bowls to barely cover noodles. Add equal amounts of shrimp and 1 scallop to the center of each bowl. Place a portion of bean sprouts on the side of each bowl. Place 2 soft-boiled egg halves, yolks up, resting on noodles in each bowl; keep eggs above the broth. Garnish each bowl with scallions.